A winter fruit compote requires combining 1/2 cup of apple juice, 1/4 cup of orange juice and 1/2 teaspoon of almond extract. Add a granny smith apple cut into 1/2-inch pieces, 1/2 cup of halved seedless red grapes, 2 peeled navel oranges and 2 peeled kiwis.
Combine all of the liquid and fruit ingredients into a bowl, stir them together, and chill them in the refrigerator before serving.
Another fruit compote calls for frozen peaches, plums and vanilla extract. Chop up 1 bag of frozen peaches and 2 fresh plums that have been pitted and sliced. Put the fruit inside of a microwave-safe bag. Add 1 tablespoon of sugar and 1/2 teaspoon of vanilla to the bag. Seal the bag, then shake the ingredients together. Microwave the bag for two to five minutes, depending on how fast the microwave cooks the ingredients. Check that the final product is soft and juicy. Serve the fruit compote over a frozen dessert such as ice cream or frozen yogurt.
A number of variations to these recipes can be made, as a fruit compote can consist of any combination of whole or sliced pieces of fruit in a sugary syrup. Keep fruit compote in a sterilized container for up to two weeks, or freeze it to use later.